Wonderfuly tasty, make more than you think you will need because its even better the day after, it was hard to pass the fridge next morning without stealing a little !
- ½ cup plain flour
- ⅓ cup cornflour
- ¾ teaspoon baking powder
- 1 teaspoon salt
- 2 eggs
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- ½ cup peanut or vegetable oil (not olive oil)
- 1 head cauliflower, cut into bite-size florets
- 2 teaspoons sesame oil
- 6 spring onions (or one small to medium onion)
- 3 cloves garlic, minced
- 1 tablespoon minced ginger
- 5 small dried chiles (optional)
- ¼ cup vegetable stock
- ¼ cup soy sauce
- 3 tablespoons rice vinegar
- 2 tablespoons mirin
- 3 tablespoons sugar
- 1 tablespoon cornflour
- Toasted sesame seeds, for garnish
- In a bowl, whisk the flour, cornflour, baking powder and salt to combine. In a liquid measuring cup, whisk the eggs, soy sauce and vinegar to combine. Slowly pour the egg mixture into the flour, whisking constantly. You should end up with a thick but still dip-able batter (thin with a little water if needed).
- Heat the oil in a medium frying pan until very hot (you can test it by dropping a small amount of batter into the oil–it should immediately sizzle and float
- Dip each piece of cauliflower fully in the batter, then place in the oil. Pan-fry the cauliflower until it’s golden on all sides, 4 to 5 minutes. Drain on paper towels.
- In a medium saucepan, heat the sesame oil over medium heat. Add the finely-chopped spring onions, garlic, ginger and chiles (if using), and cook until fragrant, 1 to 2 minutes.
- Add the stock, soy sauce, rice vinegar and mirin, and bring to a simmer over medium heat. Simmer for 5 minutes.
- In a small bowl, whisk the sugar and cornflour to combine. Pour about ¼ cup of the hot sauce over the mixture, whisking constantly until the mixture is smooth and lump free. Return the mixture to the pot and bring to a simmer
- Cook, stirring occasionally, until the mixture thickens and has good flavor, 7 to 9 minutes more.
- Add the cauliflower to the pot and toss to coat until the cauliflower is rewarmed, 4 to 5 minutes. Serve immediately, garnished with sesame seeds if using.
Original Recipe from